Probably Under Primed?

[Leemond]

My latest brew has now been bottled and capped for 9 days. Having kept it in the 'warm' (around 20 degrees, though possibly not at night), I was hoping to put one bottle in the fridge tomorrow in the hope I could have a first sample on Christmas Day.

However when I have looked at the bottom of the bottles there is little sediment at the bottom of each bottle. In the past there has always been a fair bit.

Even though I used an online calculator and took advice from here regarding mixing in the sugar, I suspect the beer is under-primed? I did use normal sugar but again read that was ok and adjusted the amount according to the calculator.

Unfortunately I used glass bottles for all the beer (will use some plastic ones next time to try and measure the carbonation) so not sure where to go from here?

Should I leave it a bit longer or open the beer and add more sugar solution or carbonation drops (which I think some others have done?). Does opening the beer and re-capping come with a significant risk of infection.

Any help would be appreciated! Many thanks!

 

[BeerCat]

Shake the bottle a bit and if you see some bubbles on the top your probably alright, Some of my lagers only have a very thing layer of sediment on the bottom. Open one and find out.

 

[ExpatBrewer]

I wouldn't necessarily trust the thickness of the yeast sediment layer as a reliable indication of carbonation level. There's a number of factors that affect the amount of yeast that ends up sitting on the bottom of your bottles. The best way to find out is as suggested... open one and see!

 

[Duxuk]

What batch size and how much sugar did you use? I'd be opening one after a few days chilling. Not only does chilling help the flavour to clear up but it helps the CO2 to absorb into the beer.

 

[jeg3]

Only way to find out - crack one open!

My batch of Christmas brew, which I've started was 40 bottles batch primed with 50g sugar. It's carbonated perfectly (for me), but the sediment is minimal

 

[terrym]

Only way to find out - crack one open!

Best advice there is in this case. :thumb:

 

[Leemond]

What batch size and how much sugar did you use? I'd be opening one after a few days chilling. Not only does chilling help the flavour to clear up but it helps the CO2 to absorb into the beer.

There is 14 litres so the calculator called for 60g of table sugar. If anything I put a tad more in (not loads, though).

Thanks for the replies. I've put one bottle in the fridge today so will open on Christmas Day (or Boxing Day if I can wait) and will see how it is.

Cheers! :

 

[Duxuk]

Assuming the sugar has fermented I would say you've got a bit much for an ale and probably on the money for a lager.

 

[jeg3]

Should he amply primed with that much. Will be quite carbonated though as duxuk says.

When I've used S-04 and bottled, the sediment was so compact it was barely noticeable by looking at the side of the bottle

 

[Bigcol49]

Hi!
Leave it - I know that you are keen to try your beer for the festivities, but 9 days with possible temperature fluctuations may not be long enough.

 

[Dads_Ale]

I usually add a couple of clear 330ml bottles for the very reason of trying them after 7 days and then 14 days to check for potential over carbonation that could lead to bottle bombs. Fingers crossed haven't had this problem yet but nice to be reassured.

Don't do anything drastic until you have tried one or given them a bit more time. The amount of sediment will depend on how clear the beer was when bottled. You do get some from the secondary fermentation but not an awful lot.

 

[Leemond]

A little concerned it may be too carbonated now from people's comments! All a learning curve though I know.

I did follow the BF calculator... anyone else use it? I assume the "temperature of beer" refers to the temp at the time of packaging? Also, how do you know how much C02 is already in the beer?

Anyway, not opened yet, but here it is... "Ayresome Ale" :)

 

[yeastinfection]

if you followed bf calcs then you should be fine, unless you have other issues like bottle caps but that would effect one or two, not all

 

[jeg3]

If you find its too fizzy (you won't get any bottle bombs or gushers with that amount of sugar) pour it into a glass with a head retaining widget if you have one - this will make the beer fizz more and it will lose its fizz quicker. It'll also have a bigger head, the downside is you may not be able to decant in a single pour

 

[darkbright]

http://www.aussiehomebrewing.com/AlcoholChart/PrimingCalculator.html

I use this one as it has lots of info and options.

And yes, crack it open! I always scrafice a few just so I can see what’s happening in the bottle.

 

[private4587]

A little concerned it may be too carbonated now from people's comments! All a learning curve though I know.

I did follow the BF calculator... anyone else use it? I assume the "temperature of beer" refers to the temp at the time of packaging? Also, how do you know how much C02 is already in the beer?

Anyway, not opened yet, but here it is... "Ayresome Ale" :)

Cannot add to the other comments but Merry Christmas, love the bottle labels. Now more important question who is next for the Boro managers job? UTB

 

[Leemond]

Thanks for all the advice once again. I opened one tonight and there was the familiar 'Tssst' sound. Once poured there was a lot of bubbles clinging to the side of the glass which made me fear it was over carbonated but then very quickly they had completely vanished. Happy enough with how the beer tastes but looks fairly flat. Will leave the rest of the bottles a bit longer to hopefully carbonate a bit more then will get them all chilled down :hmm:.

Cannot add to the other comments but Merry Christmas, love the bottle labels. Now more important question who is next for the Boro managers job? UTB

All signs point to Pulis... Not my choice personally. Expect the fans will be moaning about 'boring football' before too long

 

[dan125]

I did follow the BF calculator... anyone else use it? I assume the "temperature of beer" refers to the temp at the time of packaging? Also, how do you know how much C02 is already in the beer?

I use the highest temp the beer got to before cold crashing, usually 20-21C, as I think this is the temp that determines how much CO2 will already be in the beer.
:

 

[MickDundee]

A little concerned it may be too carbonated now from people's comments! All a learning curve though I know.

I did follow the BF calculator... anyone else use it? I assume the "temperature of beer" refers to the temp at the time of packaging? Also, how do you know how much C02 is already in the beer?

Anyway, not opened yet, but here it is... "Ayresome Ale" :)

Ayresome ale? Would that be a smogged Porter?

 

[Leemond]

I use the highest temp the beer got to before cold crashing, usually 20-21C, as I think this is the temp that determines how much CO2 will already be in the beer.
:

Ah right I see, thanks. That makes sense, it just wasn't clear to this noob when using the calculator for the first time.

Ayresome ale? Would that be a smogged Porter?

Not on this occasion - I have TeesPorter or TransPortrer (bridge) earmarked for any darker ales I brew!